Contents Spring 2015

Photo by Janelle Shank

Photo by Janelle Shank

 

 

FEATURES
Raising Farmers
Herbs as Medicine
ON THE PLATE
RECIPESArugula Pesto–Stuffed Lamb Chops
Arugula Pesto
Roasted New Potatoes with Garlic Scapes
Asparagus, Mushroom and Onion Tart
Pie Crust
Roasted Strawberry and Rhubarb Pie Ice Cream
Photo by Trisha Hughes

Photo by Trisha Hughes

ON THE COVER
You know it is spring when you see strawberries and rhubarb combined into mouthwatering desserts at home and in local restaurants. Why do we love the mixture of strawberries and rhubarb? The contrasting flavors of sweet and tart come to mind, but maybe it is the inner tussle of yin and yang that calls us from winter into spring, and our taste buds want to come along for the ride.

EDIBLE EVENTSDEPARTMENTS

FOOD FOR THOUGHT

SPILLING THE BEANS
Taking Pride in the Pour
Share a Little or Share a Lot
From Scratch Cocktails
Mexican-Style Street Food
A Culinary Destination
CSA Pickup at Hy-Vee

EAT LOCAL GUIDE

IN SEASON

CULTIVATORS
The Milkweed Pioneer

EDIBLE INSPIRATION
Culinary Contestants Shine

FARMERS MARKETS

THE LAST BITE
What Kids Say

ADVERTISER DIRECTORY

 

 

 

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